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FIND A NICHE PORK PRODUCER
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| **These packers/processors
are self-proclaimed. The National Pork Board has not verified that the
information these packers/processors have listed is correct. If you are a
packer/processor doing niche pork production, and would like to be listed here,
please call the National Pork Board at 1-800-456-PORK. |
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Fire-Cracker Pork Ribs
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4 pounds pork spareribs (St. Louis-style
ribs)
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
3/4 teaspoon dried oregano
1/2 teaspoon ground black pepper
3/4 cup buffalo-style wing sauce |
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Cooking Directions
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Pat ribs dry with paper towels. Mix
together paprika, onion powder, garlic powder, chili powder, oregano and pepper
in small bowl. Rub mixture evenly over both sides of ribs. Wrap ribs in plastic
wrap and refrigerate for up to 3 hours, if desired.
In a covered charcoal grill, prepare a medium-hot fire. Bank coals on both
sides of grill. Place drip pan in center. Place ribs, bone side down, in center
of grill over drip pan. Cover and grill over indirect medium heat for 1 hour,
adding more briquettes, if necessary, to maintain an even grill temperature.
Generously brush ribs with wing sauce. Continue to grill, covered, for 30
minutes more or until meat is very tender, generously brushing with sauce again
after 15 minutes. Transfer ribs to cutting board. Loosely cover with foil; let
rest for 10-15 minutes. To serve, brush ribs with sauce and cut into
serving-size portions.
Serves 4
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